Description
Teriyaki Pineapple Chicken is a sweet and savory dish made with juicy chicken and tender pineapple chunks simmered in a homemade teriyaki sauce. It’s a tropical twist on a classic Asian favorite, perfect for weeknight dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon vegetable oil
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- Sliced green onions and sesame seeds, for garnish (optional)
Instructions
- In a large skillet, heat oil over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, combine soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and water to make a slurry. Stir it into the sauce and cook for 1–2 minutes until thickened.
- Add pineapple chunks and cooked chicken back into the skillet. Stir to coat everything evenly in the sauce. Simmer for 2–3 minutes.
- Serve hot over steamed rice or noodles. Garnish with green onions and sesame seeds if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes or a dash of sriracha.
- This dish works well with chicken thighs too.
- Double the sauce if you prefer extra for drizzling over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 370
- Sugar: 22g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
